Nutella Tartlets (Mini Nutella Tarts)

Preheat the oven to 350 degrees F. Pulverize your Graham crackers. It's best to use a blender or food processor to turn the Graham crackers into tiny crumbs.

Mix the Graham crackers with melted butter and sugar in a medium bowl until well combined. Press the crust into the mini tart shells. I like to start in the center and then add crust to the edges. Try to keep the crusts thin (about 1/4 inch thick)! Place tartlets in a single layer on a baking tray and bake for 10 minutes.

Make the hazelnut chocolate filling while the crust bakes. First, add all filling ingredients to a cold saucepan. Turn on the stovetop to medium heat while continuously mixing. 
Keep mixing while it comes to a boil and then cook for around 8 minutes to thicken. It won't thicken a whole lot on the stove, but will continue to thicken once cooled so just be sure to cook it for the full 8 minutes on the stove.

Remove the crusts from the oven and pour the creamy Nutella tart filling into the baked crust (no need to let either one cool yet). Let the tartlets sit on the counter until cool enough to touch (10 minutes or so). Then, transfer to the fridge for at least 3 hours or the freezer for 1 hour to set up. Enjoy cool!